Tuesday, 26 December 2017

Lemon curd

To make the curd put four egg yolks in a heat proof bowl and whisk with the juice of two lemons.

In a separate bowl mix the zest of the two lemons together with 150g caster sugar and add this to the egg mix. Chop in 100g unsalted butter. Place the bowl over simmering water and whisk frequently for 20 minutes until it thickens.

Cover with clingfilm and leave to cool (it will continue to thicken).

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